Sausage Egg and Cheese Scramble Recipe

Sausages: Adds a savory and meaty flavor to the scramble.

Eggs: Provides the base for the scramble, offering protein and a fluffy texture.

Cheddar cheese: Melts into the eggs, adding a creamy and tangy taste.

Butter: Used to cook the sausages and eggs, adding richness.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the scramble.

To achieve a perfectly fluffy scramble, make sure to continuously stir the eggs with a spatula, scraping the bottom of the skillet to prevent sticking and ensure even cooking. Adding the cheddar cheese just before the eggs are fully set allows it to melt smoothly, creating a creamy texture.

• sliced sausages - Substitute with diced ham: Ham provides a similar savory flavor and texture, making it a great alternative.

• sliced sausages - Substitute with vegetarian sausage: For a plant-based option, vegetarian sausage mimics the taste and texture of traditional sausage.

• beaten eggs - Substitute with egg whites: Using egg whites reduces cholesterol and fat content while maintaining the protein.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a vegan alternative that mimics the texture of scrambled eggs.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a milder flavor and melts well, similar to cheddar.

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a vegan-friendly option.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for cooking and flavor.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth.

• salt - Substitute with sea salt: Sea salt can provide a different texture and slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick compared to black pepper.

• Allow the scramble to cool completely before storing. This helps prevent condensation, which can make the eggs soggy.
• Transfer the cooled scramble into an airtight container. For best results, use a container that fits the amount of scramble closely to minimize air exposure.
• Label the container with the date to keep track of freshness. The scramble can be stored in the refrigerator for up to 3-4 days.
• For freezing, portion the scramble into individual servings. This makes it easier to reheat only what you need.
• Wrap each portion tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label the freezer-safe bag or container with the date. The scramble can be frozen for up to 1-2 months.
• To reheat from the refrigerator, place the scramble in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power in 30-second intervals, stirring in between, until heated through.
• To reheat from frozen, it's best to thaw the scramble in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated scramble.
• If you're in a hurry, you can reheat directly from frozen. Place the scramble in a microwave-safe dish, cover with a damp paper towel, and microwave on low power in 1-minute intervals, stirring in between, until heated through.
• For a stovetop reheating option, place the scramble in a non-stick skillet over low heat. Stir occasionally until heated through, adding a small amount of butter or oil if needed to prevent sticking.

• For a quick and easy reheat, use the microwave:

  1. Place the leftover scramble on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check if it's heated through; if not, continue in 30-second intervals.

• For a more even and flavorful reheat, use the stovetop:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover scramble and stir occasionally.
  4. Cook until warmed through, about 5-7 minutes.

• For a crispy texture, use the oven:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the leftover scramble evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.

• For a quick and crispy option, use the air fryer:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover scramble in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for cooking the sausages and scrambling the eggs.

• Spatula: A tool used for stirring the eggs and flipping the sausages.

• Knife: Used for slicing the sausages.

• Cutting board: A surface for safely slicing the sausages.

• Mixing bowl: A bowl used for beating the eggs.

• Whisk: A utensil used to beat the eggs until they are fully combined.

• Measuring cup: Used to measure the shredded cheddar cheese.

• Measuring spoons: Used to measure the butter.

• Plate: Used for serving the finished dish.

Pre-slice sausages: Slice the sausages in advance and store them in the fridge to save time during cooking.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to eliminate the need for grating.

Beat eggs ahead: Beat the eggs the night before and store them in an airtight container in the fridge.

Non-stick skillet: Use a non-stick skillet to reduce the need for extra butter and make cleanup easier.

Cook on medium heat: Cooking on medium heat ensures even cooking and prevents burning, saving you from having to redo the dish.